(818) 634-4705 | rc@wfpbchef.com | Facebook


Print Recipe
Vegan Decadent, and Melts in your Mouth
Prep Time 30 mins plus cooling
Prep Time 30 mins plus cooling
  1. Place the chocolate into a heat-proof bowl, and add the Frangelico
  2. Gently boil the coconut milk, and then pour over the chocolate and add a pinch of Himalayan salt.
  3. Stir the chocolate mixture until completely uniform and very smooth. Resist licking your spoon…no go ahead. You deserve it.
  4. Put in the refrigerator for about an hour to firm.
  5. While the chocolate mass is setting, roast the whole hazelnuts over medium high heat in a pan. When they just start to become fragrant, remove from the heat. Be careful not to burn.
  6. Grind ½ of the hazelnuts in a food processor for decorating.
  7. When the chocolate mass has firmed, consistency of butter, scoop with a melon baller and stick a whole hazelnut inside.
  8. Roll the truffle in the ground hazel nuts and sprinkle with a little Himalayan salt.
  9. If you have self-control and didn’t eat them all, store the leftovers in the refrigerator.
By |2019-06-06T01:41:48-07:00June 5th, 2019|recipe|0 Comments

Leave A Comment

Your Cart